ABSTRACT
SUMMARY. The current study proposes a theoretical framework for the development of multi-unit managers. Chain restaurants that use multi-unit managers as a part of the infrastructure of their operations have been a growing segment of the foodservice industry for the past half century (Muller & Woods, 1994). This segment of managers is growing as the 21st century heralds a continued increase in the number of multi-unit restaurant organizations and thus an increase in the need for numbers of skilled multi-unit operators. The study proposes a model for the development of multi-unit managers through a series of phases that will help develop characteristics for success. It then further proposes a framework for training and development of managers in order to fill the increasing need for multi-unit managers. Implications for practitioners
KEYWORDS. Multi-unit restaurant management. management training and development, key success characteristics
INTRODUCTION
Multi-unit restaurants or "chain" restaurants represent a large portion of the U.S. foodservice industry. Over the past 50 years, the restaurant industry has grown to be a staple of the American diet, and large national chain restaurants lead the pack when it comes to growth and expansion. Overall, the foodservice industry represents $476 billion in revenue and over 4% of the gross domestic product of the U.S. Over 50% of the total annual domestic restaurant sales are accounted for by the leading chain restaurant organizations (Muller & Woods, 1994; National Restaurant Association. 2005). There are over 900,000 restaurant units, with approximately 270,000 of them representing chain restaurants (National Restaurant Association, 2005). With an estimated span of control of 7 restaurants per multi-unit operator, this means that there are approximately 38.571 multi-unit managers working in chain restaurants today. While the U.S. foodservice industry is growing in revenues at a rate of approximately 4% annually, the top 25 chain restaurants grew approximately 5.1% in total revenues during the same time period (National Restaurant Association, 2005; Technomics, Inc., 2004).
